Fresh Strawberry Sorbet with Shortbread Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The perfect ending to a springtime brunch. Use the best strawberries you can find for that real berry flavor. Ingredients:
1 cup water |
1 cup sugar |
4 cups quartered hulled fresh strawberries (about 18 ounces) plus additional whole strawberries for garnish |
3 tablespoons fresh lime juice |
shortbread cookies |
Directions:
1. Combine 1 cup water and sugar in medium saucepan. Stir over medium-high heat until sugar dissolves and mixture comes to boil. Reduce heat and simmer 5 minutes. Transfer to bowl and chill until cold.
2. Puree quartered strawberries in processor until smooth. Add lime juice and sugar syrup; process until blended. Chill mixture until cold, about 1 hour.
3. Transfer strawberry mixture to ice cream maker and process according to manufacturer's instructions. Spoon sorbet into container; cover and freeze until firm, about 4 hours. DO AHEAD Can be made 3 days ahead. Keep frozen.
4. Scoop sorbet into individual glasses or bowls; garnish with strawberries. Serve Shortbread Cookies alongside.
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